Mexican Chicken (An Easy Crockpot Meal)

Every single day when I leave work I am exhausted. I’m normally pretty hungry and it is never a pretty sight to see me starving..I turn into a full on drama queen. Both my husband and my mom probably are in shock that I’ll even admit that. But it is the truth.

Anyway.. I make terrible decisions when I’m hungry. Like pulling into fast food drive-thru lines, Applebees Carside To Go, or pick up something from the grocery store I’ll most likely regret after I have it in my mouth {I did that yesterday at work. This girl came up to me with Starbursts and asked if I wanted one and I  thanked her and put a piece in my mouth. I know it’s not that big of a deal, but it was impulsive and stupid so I made myself spit it out. I’m weird, you’ll just have to get used to it.}

The point I’m trying to make is if I don’t have something planned for dinner, I’ll be the next in line at Taco Bell. So I always try to have something in mind for dinner. I always try to have something on hand so when I’m like completely starving I can make something quick and easy, like a turkey sausage or something like that. But other times, I like to make something in my Crockpot, walk into the door and eat. This is one of those meals:

 Mexican Chicken 

  • 4 thawed chicken breasts
  • 1 jar of salsa(however hot or mild you’d like)
  • 1 can of black beans
  • 1 can of cream of chicken soup (you can also make your own or use any substitute you like)
  • 1 packet of taco seasoning
  • 1 packet of ranch dressing seasoning

First you want to put your chicken breasts at the bottom of the Crockpot. You can then sprinkle the entire packet of taco seasoning and the entire packet of the ranch dressing seasoning on top.

You will need to drain and rinse your black beans. In another bowl you will want to combine your salsa, cream of chicken, and black beans and then layer that on top of the chicken in your crockpot. Then cook on low for about 7-8 hours or high for about 4-5 hours.

You will know when it is done when the chicken easily shreds apart with a fork. You’ll want to shred all the chicken and mix it all together. And that is it!

I always serve this on top of a bed of rice. I also like to add a little bit of reduced fat cheddar cheese and some fat free sour cream, but you could add any toppings you like!

I hope you enjoy this recipe and if you try it out, let me know how you like it!!

Banana S’mores

It’s crazy to think that summer is coming to an end.

I feel like here in Michigan we barely had a summer. We didn’t have too many super hot days{which I suppose I’m grateful for}, but normally that only means one thing… a terrible winter.

I don’t want to think about that. But, what I have been thinking about is getting my grubby little paws on a s’more. I remember seeing a tip somewhere online about roasting a banana instead of a marshmallow to save a few calories. Since I really do need to save a couple calories and I’m not allowed to have a bonfire this is what I did..

Banana S’mores

  • Graham Crackers {I don’t think there is such a thing as a “healthy version”. However, I compared the Low-fat Honey Maid to a store brand and the store brand had less fat, calories, and sugar- so I’d just take a look and compare before  buying}
  • Banana
  • Whatever kind of chocolate you like {I made this one time with a Justin’s Organic Dark Chocolate Peanut Butter Cup and that was divine. Also, I like this with a piece of regular dark chocolate, because in my mind dark chocolate is super duper healthy 😉 }

I just cut my banana into marshmallow-sized pieces and put it on a baking sheet. I broiled it for about 8 minutes, but kept checking it about every 30 seconds. I just wanted them to get nice and toasty and a little browned.

Then I put it between two graham crackers and a piece chocolate and was pretty much in heaven. The banana was warm enough to melt the chocolate and I didn’t even miss the marshmallow! Maybe someday I’ll be able to roast a banana over an open fire…

So- if you wanna hold on to summer a little bit longer, maybe you can try this recipe out. Let me know what kind of chocolate you like on your s’mores!



Healthy Strawberry Cheesecake

Sometimes I get a craving for something unhealthy. Well, who am I kidding.. Most days I crave something really bad for me. I don’t always cave in, but sometimes it is necessary to treat yourself. For a while there, I spent most of my time stalking Pinterest looking for healthy options to unhealthy foods. I found this recipe for Weight Watchers Faux Cheesecake and tweaked it a little bit to make it make it even more delicious, in my opinion.


Healthy Strawberry Cheesecake

  • 1 16 oz tub of Fage 0% Plain Greek Yogurt
  • 1 3.4oz  package of sugar free Jell-o Cheesecake Pudding
  • Fresh Strawberries or a package of Frozen Strawberries
  • 1 12.75 oz tub of Marzetti Glaze for Strawberries
  • 1 can of Fat Free Reddi Wip
  • Graham Cracker Crumbs



To make the cheesecake, all you will need to do is mix one box of the cheesecake pudding into a 16 oz tub of the 0% plain Greek yogurt. Mix the jello package into the yogurt a little bit at a time. If you dump the entire package into the yogurt, the consistency doesn’t turn out as well. This takes a little while to mix together, as it gets pretty thick as you go. This makes four servings. You can put a little bit of the graham cracker crumbs at the bottom of the bowl and put 1/4 of the cheesecake on top.

For the topping you can take as many strawberries as you would like. I thawed a few frozen strawberries, because that is all I had at the time. Mix with a few spoonfuls of the strawberry glaze and put on top of your cheesecake. You can then add whip cream on top, if desired.

I also wanted to mention that you could make this into an actual cheesecake, if you needed to for a group of people. I took this to a family party recently. I just used 3 tubs of the yogurt with 3 packages of the jello pudding. I put all three yogurts into a large bowl and mixed the pudding packets in gradually (Boy, that was definitely an arm workout!). I got a pie dish and covered the bottom with graham crackers. I then layered the cheesecake on top. It was enough to fit the entire pie dish. I then mixed an entire bag of the frozen strawberries with the entire tub of the sugar free strawberry glaze. I took a can of the Fat Free Reddi Wip for anyone to put on top if they wanted to.

Side note: My grandmother eats a gluten free diet. I made a separate dish for her without the graham crackers and she really liked it as well.  So if you need a gluten free recipe, just go ahead and leave out the graham crackers, it’s still just as delicious!

I really enjoy this recipe. It definitely curbs my sweet tooth and isn’t too bad for you at all.  Life is too short to live without dessert 😉


Per Serving:

Calories: 240

Fat: 1.5g

Sugars: 10g

Protein: 25g


Turkey Bacon Breakfast Sandwich

I have to wake up early every weekday morning. I either work early or at least have running I have to do. I’m always out the door before 7:30. I used to not eat breakfast. I didn’t have time or wasn’t hungry. I always felt more hungry in the afternoon if I ate breakfast, but didn’t feel so hungry when I didn’t eat breakfast.  I’m weird, I know. However, I was always hungry for fast food breakfast. A yummy breakfast sandwich, bagel, donuts, iced cappuccino, hash browns. If it was unhealthy, I was all about it.

It sounds horrible I know,  but instead of spending 10 minutes at home making something healthy, I would leave 10 minutes early to go by Tim Hortons to get a blueberry bagel toasted with cream cheese, with a boston creme donut and a french vanilla iced cappuccino to drink. It’s not like that was an everyday occurrence, but it was definitely too often. Way to often.

I don’t want to deprive myself. I just want choose to eat healthy, delicious food instead of junk now. Which leads me to..

Turkey Bacon Breakfast Sandwich

 1 English Muffin (With 100 calories or less; I use Thomas Light Multi-Grain)

2 slices of Turkey Bacon

1/4 of a cup of Egg Beaters



You will need two small pans. One small single egg pan and another small frying pan. I put both on medium heat with a few drops of olive oil.

For the turkey bacon, I always cut my slices in half so I end up with four smaller pieces of bacon. Cook for about 3 minutes on each side or until crispy.

For the eggs, I use the single egg pan, because it fits on the english muffin perfectly. I pour the egg beaters into the pan and put a dash of pepper and salt on top. Let it cook for a few minutes, then carefully flip. I like it to be a little crispy on the outside. It should take about 4 minutes to cook fully.

You could toast the english muffin in the toaster if you wish. I like to open the muffin, put the cooked egg and bacon inside and put it in the single fry pan to heat it up.

It is delicious, easy, healthier and should only take about 10 minutes to make. Instead of leaving earlier to hit it up a fast food place, I just make this at home some mornings. You could even make this at night, put in the fridge and microwave it in the morning for a really quick breakfast.

Let me know if you try this and I hope you have a wonderful Monday!!


 Per Serving: 

Calories: 190

Fat: 2g

Sugar: 0

Protein: 13g

Carbs: 26g


Waffle Taco

Everyone has heard the breaking news last month. It came as a total shock and surprise. I’ve talked to a lot of people about this topic and most people were very excited, waiting minutes in the drive through line to get their hands on this grease fest. Others, like me, find it slightly repulsive, but still intrigued nonetheless. Taco Bell has started serving breakfast.

I went onto their website to see the type of foods they were serving. Breakfast Burrito, okay that was a given. A.M. Crunchwrap, sounds interesting. A.M. grilled taco, okay. I’m not going to lie, the Cinnabon Delights look totally amazing.  But what really interested me was the Waffle Taco.  On the website it looks like a waffle filled with sausage, egg, and cheese on top. And If I’m being a hundred percent honest, it looks disgusting. I was still interested.

However, there is not one atom in my body that wanted to ruin my diet to try this Waffle Taco. I decided I could make a guilt free option at home to see what it tasted like. And honestly, it wasn’t bad. So I present to you….

The Guilt Free Waffle Taco

1 Healthy Banana Waffle

2 Bob Evans Turkey Sausage Patties

1/3 Cup Liquid Egg Substitute

1 T Reduced Fat Cheddar Cheese

½ tsp Salt

½ tsp Pepper

 Taco Ingredients

This is seriously simple. Last week on the Monday Morning Breakfast Series I shared my Healthy Banana Waffles. That recipe make 6 waffles. There is only me and my husband, so I put the rest of waffles in the freezer to pull out whenever I wanted one. If you need the recipe to the Banana Waffles you can find that here.

First, you will want to place two of the turkey sausage patties on a cold, non-stick skillet. Cook on medium heat for 8 to 10 minutes, turning patties halfway through cooking. When they are fully cooked, remove them from the pan and place them on top of the waffle. In the same non-stick skillet, put the liquid egg substitute, pepper, and salt. Keep stirring the egg mixture for about one and a half minutes or until they are fully cooked. You can then add the egg on top of the sausage. While eggs are still hot, top it with the cheddar cheese.

 I heard at Taco Bell they serve this with a side of syrup. You could add some pure maple syrup or sugar free syrup if you would like, but that wasn’t necessary for me.

I hope you enjoy and if you happen to make this recipe, leave a comment below and tell me what you thought.  I really love hearing from you guys! Thank you!

Per Serving:

Calories: 290

Fat: 6g

Sugar: 6g

Protein: 25g

Carbs: 27g


Healthy Banana Waffles

I’m addicted to breakfast foods. I love them all. Pancakes, waffles, donuts, oatmeal, eggs, sausage, bacon, cereal, bagels, toast, sausage and gravy, omelets. I really could go on forever. I just love breakfast foods. Growing up I loved Sunday mornings. It was the day I was able to sleep in. I would wake up to the delicious smell of my mom cooking an awesome breakfast. Maybe that’s why I love breakfast so much. As you can see with that list above, breakfast isn’t always healthy. That is why I am on a mission to find healthy alternatives to the breakfast foods we all have come to love! Today’s recipe is one that is very easy and really yummy.

Healthy Banana Waffles

2 bananas

½ cup of applesauce

2/3 cup liquid egg substitute

1 ½ cups of almond milk (you can use any kind of milk you’d like)

1 cup of wheat flour

1 cup of quick-cooking oats

1 tablespoon baking powder

1 tsp of vanilla

1 tsp of cinnamon

½ tsp of salt


First you will want to preheat your waffle maker. Be sure to use cooking spray before each waffle, because these suckers will become permanently glued to your machine if you don’t. Next you will want to mash your bananas until they are smooth. Stir in applesauce, liquid egg substitute, and almond milk. After that you can add the rest of your dry ingredients. Make sure it is thoroughly mixed together.

Time to start making the waffles! With my waffle maker, I filled a 1/3 measuring cup and poured it into the machine. I was able to make 6 waffles. You might want to check your instruction manual to see how much batter you should use and how long they should cook for.

These are delicious and definitely help curb my craving for waffles! You can serve these waffles with pure maple syrup, sugar free syrup, fat free whip cream, strawberries, bananas, you name it!

Hope you enjoy and if you happen to make these, please leave a comment and let me know what you think of them! Thank you!

Per Serving:        

Calories:  168

Fat: 1g

Sugar: 6g

Protein: 7g

Carbs: 25g